2 ½poundssweet potatoes (about 5; peeled and cubed)
⅔cupfresh orange juice
¼cuppure maple syrup
¼cup(½ stick) unsalted butter(softened)
1teaspoonground ginger
Kosher salt (to taste)
2cupsmini marshmallows
Instructions
Preheat the oven to 350 F. Bring a large pot of salted water to a boil over high heat. Add the sweet potatoes and return the water to a simmer, then adjust the heat so the potatoes continue to simmer for about 15 to 20 minutes, until they are completely fall-apart tender. Drain and return them to the pot. Either mash the potatoes with a potato masher or run them through a ricer or a food mill.
Add the orange juice, maple syrup, butter, ginger, and salt and stir to blend until smooth.
Transfer the potatoes to a 2 or 3-quart baking dish. You can refrigerate the potatoes, covered, for up to 2 days at this point. Cover the top of the sweet potatoes with the mini marshmallows. Bake until the sweet potatoes are hot throughout, and the mini marshmallows have turned golden brown and started to melt, about 15 to 20 minutes. Serve immediately.
Notes
You can refrigerate the mashed potatoes, covered, for up to two days, in the casserole you plan on baking them in. Don't add the marshmallows yet – wait until you are ready to bake.
Return the mashed potatoes to room temp before baking. Sprinkle the marshmallows over the top so that they will heat through in the time it takes the marshmallows to brown in the oven.